Rice Cake – Torta di Riso
November 24, 2010 by Anna / Tags: artichoke pie , artichokes , carciofi , Genoa , Liguria , ligurian cuisine , ligurian recipe , pie , pumpkin , pumpkin pie , rice , rice cake , riso , torta di riso , vegetable pie , zucca / 0 Comments
I think this simple recipe belongs to the classic recipes that some grandmothers prepared when we were young. Every time I taste it, it remembers my childhood.
Try it for your family, for your appetizers with friends…everyone will enjoy it!
Ingredients for pastry:500 gr flour, 40 gr olive oil, 1 glass of water, 3 teaspoon of salt
Prepare the pastry by mixing flour, olive oil, water and the salt. The result is soft dough; let it rest for 1 hour.
Then, roll out the dough and with a rolling pin make a puff pastry and place it on a baking pan.
Ingredients for stuffing pie:500 gr rice, olive oil, 1 onion, 10 gr dried mushrooms, some parsley, salt
Preparation for stuffing pie:
First you need to get some water boiling and then add in about a teaspoon of salt. Add in the rice and wait until the rice is soft and tender, which should take around 15-20 minutes. Then drain all the water.
Meanwhile in a frying pan make brown slowly the chopped onion, the dried mushrooms (previously soaked), some mined parsley and a pinch of salt. When all is cooked add the rice and let it cook for about 2 or 3 minutes.
Finally, pour the rice mixture uniformly on the pastry in the baking pan and cover the pie with the other pastry and brush with some olive oil.
Cook for about 40 minutes at 180 degress.
Other ligurian typical vegetable pies are: